Veal Scaloppine with Mozzarella, Eggplant and Pancetta

    6 veal scallops
    1 teaspoon dried sage, crumbled
    Freshly ground pepper
    1/2 lb. pancetta cubed
    1/2 cup all purpose flour
    3 tablespoons unsalted butter
    2 tbsp olive oil
    3/4 cup dry white wine
    2 tablespoons (3/4 stick) chilled unsalted butter, cut into pieces
    Eggplant sliced thin
    1 small chopped onion
    1 garlic cloves diced
    Fresh parsley
    Salt
    Pepper
    Lemon wedges

Season veal with sage and pepper.
Dredge veal in flour; shake off excess. Melt 3 tablespoons butter and 2 tbsp olive oil in heavy large skillet over medium heat. Add veal and cook until golden, 2 to 3 minutes per side. Add a slice of fresh mozzarella and let it melt. Transfer veal to platter; tent with foil to keep warm. Pour off fat from skillet and discard.

In the same skillet, saute the eggplant, 4 min on each side.  Place on top of the veal

In the same skillet, saute the diced Pancetta for 5 min on medium heat.  Add the onions and garlic.  Cook 5 min.

Add wine to skillet and bring to boil, scraping up any browned bits. Boil until liquid is reduced to 1/4 cup, about 8 minutes. Reduce heat to low. Whisk in 2 tablespoons chilled butter 1 tablespoon at a time. Season sauce with salt and pepper. Remove toothpicks from veal. Pour sauce over. Garnish with lemon wedges and parsley.